Nutrient-rich weight reducing food and preparation method thereof

A nutrition-comprehensive and slimming technology, applied in food preparation, food science, application, etc., can solve problems such as ignoring the physical needs and psychological tolerance of dieters, and achieve the effects of improving moisturizing function, improving taste, and supplementing vitamins

Inactive Publication Date: 2014-07-23
丁丹丹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problem that existing dieters blindly rely on reducing food intake to cause body malnutrition, and although general supplements have relatively complete nutrients, they only consider the effect of weight loss and ignore the physical needs and psychological tolerance of dieters. A nutritionally comprehensive slimming food and a preparation method thereo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027]A nutritionally comprehensive slimming food and a preparation method thereof. The nutritionally comprehensive slimming food comprises 40 parts by weight of rice, 20 parts of soybeans, 20 parts of yam, 15 parts of dried shrimp, 8 parts of lean pork, 3 parts of shredded ginger, 6 parts of agar, 20 parts of celery, 7 parts of carrot, 20 parts of papaya, 13 parts of laver, 5 parts of salt, 2 parts of hickory bark, 3 parts of catalpa root powder and 320 parts of water. The steps of preparing a nutritionally comprehensive slimming food: (a) preparation of ingredients; (b) pretreatment: wash 40 parts of rice and 15 parts of soybeans and soak them in water for 2 hours, mix 2 parts of hickory bark with 320 parts of water Cook for 2 hours, remove the dregs and keep the water for later use, squeeze the papaya juice for later use; (c) cook porridge: first add the shredded hickory bark to the water and boil, then soak the soaked rice (add water for 3 hours) and soybeans (Add water to...

Embodiment 2

[0030] Different from Example 1, the nutritionally comprehensive slimming food contains 45 parts by weight of rice, 15 parts of soybean, 18 parts of yam, 20 parts of shrimp, 5 parts of lean pork, 3 parts of shredded ginger, 15 parts of agar, celery 15 parts, carrot 6 parts, papaya 25 parts, laver 8 parts, salt 4 parts, hickory bark 4 parts, catalpa root powder 2 parts and water 400 parts. Step (c) Cook the porridge: First, add the shredded hickory bark into the water and boil on high heat, then put the soaked rice (soak in water for 2 hours) and soybeans (soak in water for 2 hours) into the pot and cook for 30 minutes. Then add 20 parts of shrimp, 5 parts of lean pork and 3 parts of shredded ginger and cook for another 22 minutes, add 1 part of catalpa root powder, stir in the same direction while adding, and stir for 5 minutes. Stir in one direction to make the porridge obtained Paste, increase the feeling of satiety and taste, then add yam, agar, celery and salt and cook for...

Embodiment 3

[0032] Different from Example 1, the nutritionally comprehensive slimming food contains 50 parts by weight of rice, 23 parts of soybeans, 15 parts of yam, 18 parts of shrimp, 15 parts of lean pork, 5 parts of shredded ginger, 10 parts of agar, celery 25 parts, carrot 5 parts, papaya 28 parts, laver 15 parts, salt 4 parts, hickory bark 3 parts, catalpa root powder 2 parts and water 420 parts. Step (c) Cooking porridge: First, add shredded hickory bark into water and boil on high heat, then put soaked rice and soybeans into the pot and cook for 40 minutes, then add 18 parts of shrimp, 15 parts of lean pork, Cook 5 parts ginger for another 30 minutes, add 2 parts catalpa root powder, stir in the same direction while adding, stir for 3 minutes, then add yam, agar, celery and salt and cook for 15 minutes. The absorption rate of trans fatty acids is only 18% of that without hickory bark and catalpa root powder under the same conditions. It is suitable for young people who are worrie...

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PUM

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Abstract

The invention discloses nutrient-rich weight reducing food and a preparation method of the nutrient-rich weight reducing food, belonging to the field of food processing. The nutrient-rich weight reducing food is prepared from the following components in parts by weight: 40-50 parts of rice, 15-25 parts of soybeans, 15-20 parts of Chinese yam, 15-25 parts of shrimp meat, 5-15 parts of lean pork, 3-5 parts of shredded ginger, 5-15 parts of agar, 15-25 parts of celery, 5-7 parts of carrots, 20-30 parts of pawpaw, 8-15 parts of nori, 3-5 parts of edible salt, 1-4 parts of hickory bark, 1-3 parts of Chinese catalpa root powder and 300-450 parts of water. The nutrient-rich weight reducing food disclosed by the invention is balanced in nutrients; due to reasonable combination of the components, the functions of the components can supplement each other and be exerted better, simultaneously lipolysis and metabolism of fat are promoted, cholesterol is reduced, vitamins are replenished, and the immunity is enhanced, so the nutrient-rich weight reducing food is especially suitable for being eaten by people who have high blood sugar, high blood fat and high blood pressure and people who are restricted in diet due to fatness.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a nutritionally comprehensive slimming food and a preparation method thereof. Background technique [0002] With the development of society, people's life and work pressure continue to increase, and their health is increasingly threatened. The incidence of diseases such as obesity, hypertension, hyperlipidemia, and hyperglycemia continues to increase, and the trend of rejuvenation is becoming more and more serious. More and more young people are troubled by obesity. They try to lose weight through dieting and increasing exercise, but the effect is often not satisfactory, and even damages their health, so they cannot persist for a long time. Porridge is a kind of food that is often eaten in people's daily life. As people's requirements for the mouthfeel and nutritional value of porridge continue to increase, the types and functions of porridge are also increasing. ...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/20A23L1/214A23L1/325A23L1/311A23L1/337A23L1/29A23L7/10A23L11/00A23L13/10A23L17/00A23L17/60A23L19/10A23L33/00
CPCA23L11/00A23L7/10A23L19/10A23L33/00A23V2002/00
Inventor 丁丹丹王井丽
Owner 丁丹丹
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